News that caught our eye last week:
A Sea Island, Georgia resort keeps the food local, and allows guests visibility into the kitchen.
The New York Times Freakanomics blog takes a look back at American food history raises questions about its future.
From in-house gardens to extreme recycling, chefs are making restaurants greener while promoting sustainable practices.
Blue Bottle Coffee receives a warm welcome in Brooklyn, as it helps to make New York a 'coffee town'.
The Wall Street Journal puts mail-order food delivery to the test.
Berkeley's The Cheeseboard is testing the market to see if people will pay $65/ pound for a 15-year-old Cheddar from Hook's Cheese Co., a rare release from Wisconsin.
The World Bank has created a video posing, and answering a basic question: How is it that the first world has an oversupply of food, while 1 in 7 in the world go malnourished?
Thursday, March 18, 2010
Subscribe to:
Posts (Atom)